How to make CupboardChorizo and Bean Hotpot
Prep
time: 10 minutes | Cook time: 15 minutes | Serves 4
4 ounces (113 g) cured chorizo sausage, skinned
and chopped
3 red onions, chopped
3 garlic cloves, crushed
1 teaspoon smoked paprika
1 (14-ounce / 397-g) can diced tomatoes
2 (14-ounce / 397-g) cans lima beans, drained and rinsed
Salt and freshly ground black pepper
3 red onions, chopped
3 garlic cloves, crushed
1 teaspoon smoked paprika
1 (14-ounce / 397-g) can diced tomatoes
2 (14-ounce / 397-g) cans lima beans, drained and rinsed
Salt and freshly ground black pepper
1. Cook the chorizo, onions, and garlic in a
large frying pan until the
oil begins to run. Continue to sauté over a gentle heat, stirring
occasionally, until the onions are soft.
oil begins to run. Continue to sauté over a gentle heat, stirring
occasionally, until the onions are soft.
2. Add the smoked paprika, tomatoes, and lima
beans, mixing well.
Stir and simmer over low heat for about 10 minutes.
Stir and simmer over low heat for about 10 minutes.
3. Season to taste with salt and pepper, then
spoon into dishes to
serve, with bread to mop up the spicy juices, if desired.
serve, with bread to mop up the spicy juices, if desired.
Per
Serving
calories: 270 ; fat: 9g ; protein: 17g ; carbs: 32g ; fiber: 10g ; sugar: 11g ; sodium: 302mg
calories: 270 ; fat: 9g ; protein: 17g ; carbs: 32g ; fiber: 10g ; sugar: 11g ; sodium: 302mg
